不同干燥方式对柠檬片干燥特性及品质的影响

王海鸥; 谢焕雄; 陈守江; 扶庆权; 王蓉蓉; 张 伟; 胡志超

doi:10.11975/j.issn.1002-6819.2017.14.039

不同干燥方式对柠檬片干燥特性及品质的影响

1.
农业部现代农业装备重点实验室，南京 210014
2.
南京晓庄学院食品科学学院，南京 211171
3.
农业部南京农业机械化研究所，南京 210014

基金项目: 国家自然科学基金资助项目（31301592）；农业部现代农业装备重点实验室开放课题（201604002）；中国农业科学院科技创新工程（农产品分级与贮藏装备创新团队）；常州市科技支撑计划（农业）项目（CE20152017）

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- 收稿日期: 2017-01-11
- 修回日期: 2017-02-25
- 发布日期: 2017-07-14

Effect of different drying methods on drying characteristics and qualities of lemon slices

1.
Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture, Nanjing 210014, China
2.
School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
3.
Nanjing Research Institute of Agricultural Mechanization, Ministry of Agriculture, Nanjing 210014, China

摘要

摘要: 为探索不同干燥方式对柠檬片干燥特性及品质的影响，该研究采用真空冻结冷冻干燥、传统冷冻干燥、热风干燥3种方式进行对比干燥试验。结果表明，真空冻结冷冻干燥柠檬片工艺耗时比传统冷冻干燥节省5 h，但是热风干燥2倍以上；耗电量比传统冷冻干燥节省14.27%，但是热风干燥5倍以上；真空冻结冷冻干燥、传统冷冻干燥、热风干燥柠檬片维生素C保存率分别为66.03%、45.45%、19.14%，复水比分别为4.60、3.97、2.24，差异显著（P<0.05）；热风干燥柠檬片色差值显著（P<0.05）高于两组冷冻干燥柠檬片，而两组冷冻干燥柠檬片色差值未见显著差异（P>0.05）；真空冻结冷冻干燥柠檬片中5种主要挥发性风味化合物保存率显著（P<0.05）高于传统冷冻干燥柠檬片，热风干燥柠檬片保存率最低（P<0.05）。3组干燥柠檬片残留水均呈现自由水、不易流动水、结合水3个横向弛豫时间峰位，干燥样品残留水分中结合水占比例最高，不易流动水和自由水占比例较小，热风干燥柠檬片横向弛豫时间峰位相对其他两组呈现小幅度的右移趋势；两组冷冻干燥柠檬片感官特征总评分差异不显著（P>0.05），热风干燥柠檬片在色泽、质地、柠檬味上远不及两组冷冻干燥柠檬片感官特征丰富。真空冻结冷冻干燥是高附加值柠檬片的首选干燥方法。该研究结果为柠檬片干燥加工技术提升提供参考。
- 干燥 /
- 品质控制 /
- 水分 /
- 柠檬片 /
- 冷冻干燥 /
- 真空冻结
Abstract: Abstract:Lemon tea has become one of indispensable health drinks in the market which are popular for many consumers (especially women consumers). Dried lemon slices are generally processed by air drying (AD) or freeze-drying (FD). FD has been considered as one of the best methods for obtaining dehydrated foods with high quality. However, conventional freeze-drying (CFD) process technology is characterized by many disadvantages including complicated process steps, large space occupation, huge equipment investment, frequent materials transferring, long drying time, and high production cost. In order to simplify the food CFD processes and shorten the drying time, a novel integrated freeze-drying processing technology (so-called vacuum-freezing-drying, VFD) was proposed based on the principle of vacuum cooling and vacuum freeze dryer. In order to investigate the effects of different drying methods on the drying characteristics and quality of lemon slices, comparison experiments and multi-index testing on the drying of lemon slices were conducted with the methods of VFD, CFD and AD. Two different freezing methods were adopted in VFD and CFD, which resulted in 25.62% and 4.55% mass loss in the lemon slice samples during freezing stage, respectively. The drying process time of VFD and CFD was 12.5 and 17.5 h, respectively, which was more than twice of that of AD. Compared with the CFD process, and the VFD process reduced by 2.5 h in either freezing stage or drying stage and saved 14.27% of power consumption, which was a considerable economic advantage. The retention ratio of vitamin C in dried lemon slices with VFD, CFD and AD was 66.03%, 45.45% and 19.14%, respectively, and the rehydration ratio was 4.60, 3.97 and 2.24, respectively, both showed the significant difference (P<0.05). Color of lemon slice samples was measured with an automatic colorimeter. The comprehensive color difference index in air-dried lemon slice was significantly higher than that in the 2 kinds of freeze-dried lemon slices which showed no significant difference in the comprehensive color difference index (P>0.05). Volatile components of lemon slices were analyzed by using solid-phase microextraction - gas chromatography - mass spectrometry (SPME-GC-MS). The top 5 volatile compounds were separated and identified from the dried lemon slices, which were ranked in descending order as d-limonene, terpinene, Levate-β-pinene, β-pinene and pinene. The highest retention ratio of the top 5 volatile compounds was achieved in the dried lemon slices by the VFD method, then the CFD method and the AD method. Transverse relaxation time (T2) of dried lemon slices was measured with low field nuclear magnetic resonance (LF-NMR). Free water, non-flowing water and bond water were observed in the atlas of T2 of the 3 groups of dried lemon slices. Bond water constituted the highest proportion of the residual water, and non-flowing water and free water constituted the much smaller proportion. And the T2 peak of the hot-air dried lemon slices showed a slight right-shift trend compared with the other 2 groups. The sensory characteristics of the 2 groups of freeze-dried lemon slices showed little difference. The overall sensory characteristics of air-dried lemon slices were relatively weak. The sensory characteristic intensities in color, texture, and lemon flavor of air-dried lemon slices were much less than the 2 freeze-dried groups. The freeze-drying method is suitable for the processing of dried lemon slices with high quality and value. Compared with the CFD, the VFD method can shorten the process time, reduce energy consumption and obtain better or equivalent quality of lemon slices, deserving further application in the industry. All the above research conclusions can provide some theoretical and technical basis for the processing of lemon slices drying.
- drying /
- quality control /
- moisture /
- lemon slices /
- freeze-drying /
- vacuum freezing

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参考文献(35)

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不同干燥方式对柠檬片干燥特性及品质的影响

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Effect of different drying methods on drying characteristics and qualities of lemon slices

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